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Saute the onions and red pepper flakes together until tender. Add in the ground turkey (making sure to break it up well), and cook until browned throughout. Add in the tomatoes, and bring the sauce to a boil. Reduce heat to medium. Allow the sauce to simmer until it thickens, and stir in the oregano. Let it cool down.

Slice the zucchini lengthwise into thin strips. Using an 8 x 8-inch baking dish, place 5 to 6 of the slices down making sure they overlap slightly. Pour 1 cup of tomato sauce over the zucchinis, and dot with 1/4 cup of the ricotta. Repeat each layer twice, and alternate the direction of the zucchini. Add the remaining strips, and coat the tops lightly with a small amount of olive oil. Dot the lasagna with the remaining ricotta. Season with black pepper, and spread the Parmesan cheese evenly.